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Short Rib Marination:

Onion Fondue:

Creamy Cheese:

  • Emmental cheese 100.0 g
  • Mozzarella cheese 40.0 g
  • Cheddar Cheese 60.0 g
  • Garlic, paste 15.0 g
  • Cream, fresh 100.0 ml
  • Black pepper 2.0 g




  1. Short Rib Marination:

    • Blend all the ingredients together in a blender and then marinate the whole short rib for at least 6 hours.
    • Cover with aluminium foil on a cooking tray and cook in the oven for 4 to 5 hours at 120 degrees.
  2. Onion Fondue:

    • In a pan, add the oil and the butter followed by the onion, cook in low heat for 5 min, then add the thyme, the vegetable stock, the water and cook for 25 to 30 minutes and set aside.
  3. Creamy Cheese:

    • In a pan mix all the cheese together then add the garlic paste, the cream and black pepper, cook on low heat and get a smooth cheese.
  4. Sauce:

    • Boil the Knorr Professional Demi Glace Sauce with the water for 5 minutes until thick. Keep aside until cold.
    • In a bowl add the mayo, cold Knorr Professional Demi Glace Sauce, jalapeno and mix well and set aside.
  5. Presentation:

    • Cut the ciabatta bread horizontal, reheat in a pan with butter and oil.
    • Add the mayo sauce, then the onion fondue. Cut the short rib into big slice and add one to the sandwich, then add the hot creamy cheese, cover with the top of the ciabatta, and enjoy.
    • It can be served with fries or salad on the side.